One of the simplest summertime dishes I can think of is also one of the most delicious: Caprese salad, which originated on Capri in the Italian region of Campania. The red, green and white colors of a classic Caprese salad represent the colors of the Italian flag. And, unlike in this country, no self-respecting Italian would even THINK about putting balsamic vinegar on a Caprese salad, which is traditionally dressed simply with olive oil.
- 4 ripe tomatoes, preferably heirloom
- 1 lb. fresh mozzarella, preferably made from buffalo milk
- 1 handful fresh basil leaves
- Sea salt
- Freshly ground black pepper
- First quality extra virgin olive oil
- Slice cold mozzarella into ¼ inch thick slices.
- Slice the tomatoes into ¼ inch thick slices
- Sprinkle the tomatoes generously with salt.
- Arrange the tomato slices, mozzarella and whole basil leaves on a serving platter so they slightly overlap.
- Sprinkle with pepper and a little more salt, then drizzle olive oil onto the salad and serve.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
CLICK HERE AND RECEIVE WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE, AND DRINK OF THE WEEK.
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.